Pork tenderloin can be a convenient weeknight meal or a special weekend one.

It’s lean and tender, cooks quickly, and partners with a wide range of seasonings and ingredients.

This week’s recipe is inspired by a pork dish I enjoyed in Italy in a small trattoria. The pork was accompanied by little cipollini onions braised in balsamic vinegar. They were delicious.

Since cipollini onions are not easily available, I’ve substituted either Spanish or Vidalia onion in the following recipe. The addition of balsamic vinegar gives the onions added sweetness, along with some tanginess.

The onion mixture is finished with a bit of fresh chopped rosemary to add even more of a Mediterranean flavour.

Roasted potatoes are a possible accompaniment along with your favourite green vegetable.

Heat 2 tbsp. (25 ml) of the oil and the butter over medium heat in a skillet. Cook the onions, stirring frequently until caramelized (they will be a light caramel colour). Stir in the rosemary and cook a further 5 minutes. Stir in the balsamic vinegar. Set aside.

Preheat oven to 375 F. In another ovenproof skillet, heat remaining olive oil over medium/high heat. Brown the tenderloins on all sides. Transfer the skillet to the oven and cook until an instant-read thermometer reads 140F (about 10-12 minutes). Remove meat and let rest for at least 10 minutes.

While meat is resting, warm up the onion mixture.

Slice the pork and serve with the onions.

Editor’s note: Back by popular demand, the Londoner is reprinting a selection of Jill Wilcox’s recipes. This one was originally published Sept. 23, 2017. Enjoy!